| Level: | Easy |
| Total: | 2 hr 25 min |
| Prep: | 25 min |
| Inactive: | 1 hr |
| Cook: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 1 (16-ounce) container ricotta cheese
- 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed to remove excess moisture 1 egg
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, plus more for seasoning
- 3 tablespoons oil, plus extra for drizzling
- 3 tablespoons butter
- 1 pound ground pork
- 1/2 teaspoon cayenne pepper
- 1 pound white button mushrooms, sliced
- 3/4 cup finely grated Parmesan
- Freshly ground black pepper
- Tomato Salsa, recipe follows
- 18 “oven ready” lasagna noodles, about 1 (16-ounce) package
- 1 pound fresh mozzarella cheese, thinly sliced
- 1 poblano pepper, stem removed, seeded and roughly chopped
- 1/2 small red onion, roughly chopped
- 1 jalapeno, stem removed, seeded and roughly chopped
- 2 garlic cloves
- 2 pounds plum tomatoes, cored, seeded and roughly chopped
- 2 limes, juiced
- 1/2 bunch cilantro, leaves only
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl stir together ricotta, spinach, egg, cumin, salt and set aside. In a large saute pan over medium-high heat add 3 tablespoons of oil and 3 tablespoons of butter and saute ground pork and cayenne pepper until meat is brown, about 5 to 7 minutes. Remove meat from the pan to a bowl and add mushrooms to the pan. Cook until tender, another 5 minutes. Add meat back to the pan, stir in 1/2 cup of the Parmesan, season with salt and pepper, to taste, then transfer mixture to a bowl and set aside.
- To assemble, layer bottom of 12 by 9-inch casserole dish with 1/3 of the salsa, then 6 noodles, overlapping to cover the entire bottom surface of the dish. Next add and evenly spread half the ricotta spinach mixture, half the pork mushroom mixture, and a layer of mozzarella. Layer another 1/3 of the salsa, 6 noodles, the remaining ricotta spinach mixture, and the remaining pork mushroom mixture. To finish add the last 6 noodles, top with the remaining salsa. Place the remaining mozzarella slices on top along with the remaining Parmesan. Finish with a drizzle of olive oil and pepper, to taste. Bake covered for 45 minutes. Increase oven temperature to 425 degrees F, uncover, and bake for 15 more minutes or until golden brown and bubbly.
- Combine all ingredients in a food processor and puree until almost smooth. Adjust seasoning, to taste.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 879 |
| Total Fat | 52 g |
| Saturated Fat | 24 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 46 g |
| Cholesterol | 141 mg |
| Sodium | 1235 mg |
Reviews
This is one of our favorites! We make it as often as we can. It is a labor of love though!! Soooo worth the work! Yummy
This is one of my favorite, favorite lasagna recipes! I come back to it again and again, it’s always a hit!
This recipe was delicious. I tweaked some of it because I didn’t have all the ingredients and I used most of what I had on hand. Substituted ground chicken for pork and used half sour cream instead a full ricotta. I also used more peppers as our family loves hotter dishes and our garden was overflowing with them. I only had a pint of mushrooms so I used half a summer squash (crooked neck to fill in the gap. It was still AMAZING!!! I cannot wait to make it again. Thank you!
Very good, Awesome and easy to make.
awesome awesome
I just watched the show on the top 3 lasagna recipes and decided to make it tonight. All i can say is OMG… The lasagna had so many complex flavors. I read other reviews talking about how bland this recipe is and i do not understand that. If you followed the recipe, there is plenty of spice. It had a bite from the peppers that wasn’t too intense, but imparted a lasting flavor. The only variations I did was adding fresh mozzarella in addition to the regular mozz. I also added a few more tomatoes than 2 lbs. My friends absolutely loved this lasagna…. I say do not stray too far from Sunny’s recipe. The pork sausage was wonderful with the mushrooms.
I JUST finished making this for my family – it was fabulous! Everyone loved it, except for my 10-year-old daughter – she doesn’t like cilantro. I will definitely make this again – and as other reviewers said, be sure to make twice the amount of the salsa so there’s enough for chips. One EASY tip for ANY lasagna: you don’t need to use “oven ready” lasagna noodles. Just use regular lasagna noodles and put in the dish dry. As long as there is enough sauce, the noodles will cook just fine – I’ve been doing this for years with regular lasagna and the result with this recipe was just as good.
I made it exactly to the recipt the first time and it was great but expensive! The next time, I bought On the Border salsa and shredded cheese and it was great too, not as good but good enough 🙂
This recipe was OK, but not great. I used our favorite Newman’s Salsa to save time, 2 jars. While oven ready lasagna is easier, it isn’t the same. That is 1 reason my family wasn’t thrilled w/this dinner. Instead of using oven ready pasta, I usually do what the Barefoot Contessa suggested. That is to fill a big pan w/VERY hot water & put the lasanna noodles in to saok for maybe 5 min. They soften up, don’t rip & they finish cooking in the oven in the lasagna. Shoulda listened to Ina.
Tasted so many levels, spice was perfect I will be making this again for sure.